Chou farci

40 mins
Serves 1
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Directions

  1. 1Take your cabbage, remove the core, and separate the leaves, keeping them as whole as possible.
  2. 2Take your cabbage, remove the core, and separate the leaves, keeping them as whole as possible.
  3. 3Take your cabbage, remove the core, and separate the leaves, keeping them as whole as possible.
  4. 4Blanch the cabbage leaves in boiling water for a couple of minutes until they become malleable.
  5. 5Blanch the cabbage leaves in boiling water for a couple of minutes until they become malleable.
  6. 6Blanch the cabbage leaves in boiling water for a couple of minutes until they become malleable.
  7. 7Remove the leaves from the water and set them down on a tea towel to cool.
  8. 8Remove the leaves from the water and set them down on a tea towel to cool.
  9. 9Remove the leaves from the water and set them down on a tea towel to cool.
  10. 10Brown off the pork mince with some olive oil in a large pot.
  11. 11Brown off the pork mince with some olive oil in a large pot.
  12. 12Brown off the pork mince with some olive oil in a large pot.
  13. 13Remove the browned meat and replace it with your mirepoix of onion, carrot, and celery.
  14. 14Remove the browned meat and replace it with your mirepoix of onion, carrot, and celery.
  15. 15Remove the browned meat and replace it with your mirepoix of onion, carrot, and celery.
  16. 16Slice your garlic and add it to the pot about a minute after the mirepoix.
  17. 17Slice your garlic and add it to the pot about a minute after the mirepoix.
  18. 18Slice your garlic and add it to the pot about a minute after the mirepoix.
  19. 19Dice your mushrooms and add them to the pot once the other vegetables have softened.
  20. 20Dice your mushrooms and add them to the pot once the other vegetables have softened.
  21. 21Dice your mushrooms and add them to the pot once the other vegetables have softened.
  22. 22After a couple more minutes, return the meat to the pot.
  23. 23After a couple more minutes, return the meat to the pot.
  24. 24After a couple more minutes, return the meat to the pot.
  25. 25Season well with salt and pepper, a grating of nutmeg, and a teaspoon of allspice.
  26. 26Season well with salt and pepper, a grating of nutmeg, and a teaspoon of allspice.
  27. 27Season well with salt and pepper, a grating of nutmeg, and a teaspoon of allspice.
  28. 28Squeeze in 2 tablespoons of tomato paste.
  29. 29Squeeze in 2 tablespoons of tomato paste.
  30. 30Squeeze in 2 tablespoons of tomato paste.
  31. 31Stir in the tomato paste and then add in a cup of chicken stock.
  32. 32Stir in the tomato paste and then add in a cup of chicken stock.
  33. 33Stir in the tomato paste and then add in a cup of chicken stock.
  34. 34Cook this gently for about 5-10 minutes until the liquid has been cooked off.
  35. 35Cook this gently for about 5-10 minutes until the liquid has been cooked off.
  36. 36Cook this gently for about 5-10 minutes until the liquid has been cooked off.
  37. 37Transfer the meat mixture to a large bowl and allow it to cool down.
  38. 38Transfer the meat mixture to a large bowl and allow it to cool down.
  39. 39Transfer the meat mixture to a large bowl and allow it to cool down.
  40. 40Add eggs, breadcrumbs, and parsley to the cooled meat to complete the filling.
  41. 41Add eggs, breadcrumbs, and parsley to the cooled meat to complete the filling.
  42. 42Add eggs, breadcrumbs, and parsley to the cooled meat to complete the filling.
  43. 43Line a buttered tin with the blanched cabbage leaves.
  44. 44Line a buttered tin with the blanched cabbage leaves.
  45. 45Line a buttered tin with the blanched cabbage leaves.
  46. 46Add a third of the meat filling into the lined tin.
  47. 47Add a third of the meat filling into the lined tin.
  48. 48Add a third of the meat filling into the lined tin.
  49. 49Follow with a cabbage leaf.
  50. 50Follow with a cabbage leaf.
  51. 51Follow with a cabbage leaf.
  52. 52Repeat layering the meat and cabbage leaves until the case is full.
  53. 53Repeat layering the meat and cabbage leaves until the case is full.
  54. 54Repeat layering the meat and cabbage leaves until the case is full.
  55. 55Add a couple of knobs of butter on top to help it cook.
  56. 56Add a couple of knobs of butter on top to help it cook.
  57. 57Add a couple of knobs of butter on top to help it cook.
  58. 58Put the tin in the oven for 30 minutes.
  59. 59Put the tin in the oven for 30 minutes.
  60. 60Put the tin in the oven for 30 minutes.
  61. 61Take it out of the oven and remove the foil.
  62. 62Take it out of the oven and remove the foil.
  63. 63Take it out of the oven and remove the foil.
  64. 64Return to the oven for an extra 10 minutes.
  65. 65Return to the oven for an extra 10 minutes.
  66. 66Return to the oven for an extra 10 minutes.
  67. 67Leave your masterpiece on the window sill to cool a little before removing it from the tin.
  68. 68Leave your masterpiece on the window sill to cool a little before removing it from the tin.
  69. 69Leave your masterpiece on the window sill to cool a little before removing it from the tin.
  70. 70Serve up in front of all your guests, slicing like a cake.
  71. 71Serve up in front of all your guests, slicing like a cake.
  72. 72Serve up in front of all your guests, slicing like a cake.

Ingredients

  • 1 whole large cabbage
  • 1 whole large cabbage
  • 1 whole large cabbage
  • 1 kg pork mince
  • 1 kg pork mince
  • 1 kg pork mince
  • 1 large carrot
  • 1 large carrot
  • 1 large carrot
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 celery sticks
  • 2 celery sticks
  • 2 celery sticks
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 150 g chestnut mushrooms
  • 150 g chestnut mushrooms
  • 150 g chestnut mushrooms
  • Thyme
  • Thyme
  • Thyme
  • 2 tablespoon Tomato paste
  • 2 tablespoon Tomato paste
  • 2 tablespoon Tomato paste
  • Nutmeg
  • Nutmeg
  • Nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 250 ml chicken stock
  • 250 ml chicken stock
  • 250 ml chicken stock
  • Butter
  • Butter
  • Butter
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 75 g dried breadcrumbs
  • 75 g dried breadcrumbs
  • 75 g dried breadcrumbs
  • Parsley
  • Parsley
  • Parsley
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Olive oil
  • Olive oil
  • Olive oil

Equipment

buttered tinlarge potlarge bowl

Tips

  • To keep the leaves whole, blanch them in boiling water for a couple of minutes until malleable, but don't over-boil to retain color.
  • This recipe also works well when just stuffing individual leaves if you don't want to make it on a large scale.
  • Serve in front of guests, slicing like a cake.